📝 About This Recipe
Born from the ingenious French tradition of 'recycling' day-old pastries, the Almond Croissant is a masterpiece of textures and flavors. Each pastry is soaked in a delicate vanilla syrup, filled with a rich, velvety almond frangipane, and topped with toasted sliced nuts and a snowy dusting of powdered sugar. It is the quintessential Parisian café treat—shatteringly crisp on the outside and wonderfully custardy in the center.
🥗 Ingredients
The Pastry Base
- 6 pieces Day-old Croissants (Stale croissants work best as they absorb the syrup better)
Simple Soaking Syrup
- 1/2 cup Water
- 2 tablespoons Granulated Sugar
- 1 tablespoon Dark Rum or Amaretto (Optional, for depth of flavor)
- 1/2 teaspoon Vanilla Extract
Almond Frangipane Filling
- 1 cup Almond Flour (Blanched and finely ground)
- 6 tablespoons Unsalted Butter (Softened at room temperature)
- 1/2 cup Granulated Sugar
- 1 large Egg (At room temperature)
- 1/2 teaspoon Almond Extract (Provides that signature 'cherry-almond' aroma)
- 1/4 teaspoon Sea Salt (To balance the sweetness)
- 1 tablespoon All-purpose Flour (To stabilize the cream)
Topping & Garnish
- 1/2 cup Sliced Almonds (Raw, skin-on or blanched)
- 2 tablespoons Confectioners' Sugar (For dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
Prepare the soaking syrup by combining water and sugar in a small saucepan over medium heat. Bring to a simmer until sugar dissolves, then remove from heat and stir in the vanilla and rum/amaretto. Set aside to cool slightly.
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3
In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
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4
Add the egg to the butter mixture and beat well until fully incorporated. Don't worry if it looks slightly curdled at first.
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5
Fold in the almond flour, all-purpose flour, almond extract, and salt. Mix until a smooth, thick paste forms. This is your frangipane.
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6
Using a serrated knife, slice the croissants in half horizontally, but leave the back edge intact like a book hinge.
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7
Generously brush the inside of each croissant with the soaking syrup. You want them moist but not falling apart.
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8
Spread about 1.5 to 2 tablespoons of the frangipane inside each croissant, smoothing it to the edges.
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9
Close the croissants and lightly brush the tops with a little more syrup, then spread a thin layer of frangipane (about 1 tablespoon) over the top surface.
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10
Press a handful of sliced almonds into the frangipane on top of each croissant so they adhere well.
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11
Place the prepared croissants on the baking sheet and bake for 15-18 minutes, or until the frangipane inside is set and the almond topping is golden brown and fragrant.
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12
Remove from the oven and let them cool on the pan for at least 10 minutes. This allows the internal almond cream to firm up.
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13
Once cooled to warm or room temperature, use a fine-mesh sieve to dust the tops generously with confectioners' sugar before serving.
💡 Chef's Tips
Always use day-old (or even 2-day-old) croissants; fresh ones are too soft and will become soggy when soaked. If your frangipane is too soft, chill it in the fridge for 15 minutes before spreading to help it hold its shape. Don't skip the salt in the almond cream; it is essential to cut through the richness of the butter and nuts. Watch the oven closely during the last 3 minutes; the sliced almonds can go from perfectly toasted to burnt very quickly. For a chocolate twist, place a few dark chocolate chips inside along with the frangipane.
🍽️ Serving Suggestions
Serve warm alongside a dark roast espresso or a creamy café au lait. Pair with a side of fresh raspberries or a tart berry compote to balance the nutty sweetness. Enjoy as a decadent weekend brunch centerpiece with a glass of chilled Mimosa. For a 'dessert' version, serve with a small scoop of vanilla bean or honey-lavender gelato.